Easy Steak Fajitas

Suggested Piece: MP5

Ingredients
2 lbs rump, skirt, or flank steak, cut into strips
1 pkt low-sodium fajita seasoning
1 (14.5 oz) can petite diced tomatoes with green chilies
1 yellow onion, sliced
3 bell peppers (red, yellow, orange, or green), sliced
4 cloves garlic (#1 cone)
1 lime, zest & juice (#1 cone)
1 tbsp. honey
1/2 c. fresh cilantro, chopped
For serving:
small tortillas, sour cream, salsa, guacamole, cheese

Directions
In bottom of MP5 layer steak strips, fajita seasoning, diced tomatoes with green chilies, onion, bell peppers, and garlic. Cover and and set probe temperature to 350F. When Vapo-Valve clicks reduce heat to low and continue cooking for 30-45 minutes. In the meantime, zest and juice lime on food processor and whisk together with honey. Just before serving pour off 1 c. of liquid from fajitas. Then fold in honey-lime mixture and garnish with cilantro.    

Super Green Detox Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
Salad:
1 English cucumber (#3 cone)
1 green bell pepper (#3 cone)
Spring mixed greens
Alfalfa sprouts
1 tbsp hemp seeds

Dressing:
1 avocado
1/4 c water
1 tbsp tamari
1 1/2 tsp maple syrup
1/3 c cilantro, fresh
1/3 c parsley, fresh
1 1/2 oregano, fresh
1/2 tsp salt
1/2 tsp pepper

Directions
Add all dressing ingredients into a blender and blend until smooth. Process cucumber and bell pepper on #3 cone over spring mixed greens. Toss with alfalfa sprouts and hemp seeds. Top with dressing and enjoy!

Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.